6 Recipes with Ice Cube Molds

You never thought about all the things you can make with an ice cube tray! Here we leave you these original and varied recipes to prepare with these molds: delicious lemon pie popsicles with cookies and berries, spinach-filled ravioli, coffee ice cubes for a cold drink or a frappé, cubes of spiced butter, creamy cheesecake bites covered in chocolate and filled with raspberry, or perfect sushi cubes. Be amazed by this sensational technique!
Ingredients
14
Servings
  • 1 cup María cookies, crushed, for lemon pie
  • 1/2 cups butter, melted, for lemon pie
  • 190 grams cream cheese, for pie for lemon pie
  • 1/2 cups sugar, for lemon pie
  • 4 tablespoons condensed milk, for lemon pie
  • 1 tablespoon lime juice, for lemon pie
  • 1 tablespoon lime zest, for lemon pie
  • blueberries, for lemon pie
  • raspberries, for lemon pie
  • 1 cup ricotta cheese, for spinach ravioli
  • 1 cup spinach, chopped, for spinach ravioli
  • 5 tablespoons white onion, finely chopped, for spinach ravioli
  • 1 tablespoon garlic, finely chopped, for spinach ravioli
  • 1 pinch salt, for spinach ravioli
  • 1 pinch pepper, for spinach ravioli
  • 1/2 kilos pasta, for ravioli
  • fresh parsley, leaves, for printing ravioli
  • 2 liters water, to cook spinach ravioli
  • 1 tablespoon salt, to cook spinach ravioli
  • 1 tablespoon olive oil, to cook spinach ravioli
  • bay, to cook spinach ravioli
  • 1 tablespoon butter, to cook spinach ravioli
  • 1 tablespoon white onion, finely chopped, for spinach ravioli
  • 1 tablespoon parsley, finely chopped, for spinach ravioli
  • 1 cup bechamel sauce, for serving ravioli
  • Parmesan cheese, for serving the ravioli
  • 2 cups water, hot, for coffee ice cubes
  • 1/4 cups instant coffee, for coffee ice cubes
  • 1/2 cups sugar, for coffee ice cubes
  • 1 liter cow's milk, for coffee ice cubes
  • 1/2 kilos butter, for butter cubes
  • 1/4 cups shallot, finely chopped, for butter cubes
  • thyme, for butter cubes
  • 2 cups chocolate, melted, for cheesecake ice cubes
  • 190 grams cream cheese, cut into cubes for cheesecake ice cubes
  • 1/2 cups sugar, for cheesecake ice cubes
  • 2 tablespoons vanilla essence, for cheesecake ice cubes
  • 1 envelope unflavored gelatin powder, 7g, hydrated and melted for cheesecake ice cubes
  • 1 cup raspberries, for cheesecake ice cubes
  • 1 cup fresh tuna loin, cut into sushi cubes
  • 1 tablespoon ginger, finely chopped for tuna cubes
  • sesame oil, for tuna cubes
  • 1 tablespoon soy, for tuna cubes
  • 2 tablespoons Sriracha sauce, for tuna cubes
  • 1 cup sushi rice
  • 1 avocado, cut into cubes, for tuna cubes
  • 2 tablespoons black sesame seeds, for tuna cubes
  • ponzu sauce, for tuna cubes
Preparation
2h
0 mins
Low
  • For lemon pie cubes: For the base, in a bowl mix the cookie with the butter until forming a paste. Place a little in each cube of an ice tray and pack it with a spoon. Refrigerate.
  • For the filling, in a bowl beat the cream cheese with the sugar, condensed milk, lemon juice, and zest until obtaining a smooth mixture. Fill the ice cube mold, level off and decorate with blueberries and raspberries. Insert popsicle sticks in the center and freeze until set. Unmold and enjoy.
  • For the ravioli: For the filling, in a bowl mix the ricotta cheese with the spinach, onion, garlic, season with salt and pepper. Set aside.
  • Using a rolling pin, roll out the ravioli dough on a clean, floured surface to a thickness of 1 mm. Place parsley leaves on one half and cover with the other half of the dough. Roll out again to ensure the parsley adheres to the dough.
  • Cut two rectangles slightly larger than the ice cube mold and place one rectangle of dough over the mold, press lightly to mark the edges and fill with the previous preparation.
  • Lightly brush the edges with water and place the other part of the dough on top, press lightly with your fingers to seal. Transfer to a board and with the help of a knife, cut the ravioli. Press the edges with a fork to seal completely.
  • Cook the ravioli in a pot with boiling water, salt, olive oil, and bay leaves for 10 minutes. Drain and set aside.
  • Heat a skillet over medium heat with butter, cook the onion and ravioli with the parsley, add the white sauce, cook for 2 minutes, serve with Parmesan cheese and enjoy.
  • For coffee ice cubes: In a bowl mix the instant coffee and sugar with water until completely dissolved, pour the coffee mixture into an ice cube mold and freeze until solid.
  • Serve the ice cubes in a glass of milk and mix until dissolved. You can also blend it to make a delicious frappé, decorate with whipped cream and sprinkles.
  • For butter cubes: Heat a pan over low heat with the butter, lightly cook the shallot and thyme. Pour the mixture into ice cube molds and refrigerate or freeze until it solidifies again.
  • Use your butter cube to cook any protein or to serve on top of a cooked protein like a steak or fish to enhance the flavor.
  • For cheesecake cubes: For the chocolate coating, pour 2/3 of the melted chocolate into the ice cube mold, and move it to create a light layer of chocolate. Remove excess if necessary and refrigerate until solidified.
  • For the cheesecake, in a bowl beat the cream cheese with the sugar, vanilla essence, and tempered gelatin to avoid lumps. Fill the mold with cheesecake and with a raspberry. Level off and cover with the remaining chocolate. Freeze until completely solid. Unmold, serve, and enjoy.
  • For sushi cubes: In a bowl mix the tuna with ginger, sesame oil, soy sauce, and sriracha until all ingredients are incorporated.
  • In an ice cube mold greased with sesame oil, place a well-compressed layer of sushi rice, add a bit of avocado and tuna, cover with another layer of rice and compact. Decorate with some black sesame, unmold, and serve with a bit of ponzu.

Nutritional Information

* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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